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Hazelnut Mousse: The Fastest, Easiest Way Into Someone's Heart

Susannah Chen — Tue, 08 Feb 2011 15:48:33 PST

This Valentine's Day, end your meal with a tantalizing chocolate recipe that's ready in less time than it takes to defrost frozen cheesecake. My favorite no-stress, no-fuss recipe is this velvety gianduja mousse made from nothing more than crème fraîche, whipped cream, and that oldie but goodie, Nutella.

With a standing mixer, the recipe takes less than 10 minutes of active prep, and if you're really not up to the task, you can substitute already-whipped cream and be done with it in seconds. The best part? It's creamy, rich but not too cloying, and full of chocolate hazelnut flavor. No one will ever guess that part of the chocolate indulgence comes from a can. Want the recipe? Then keep reading.

Impress With This Wildly Easy Salmon Mousse

partysugar — Wed, 22 Sep 2010 13:00:13 PDT

My favorite kind of appetizer is one that's deceiving; a dish that's impressive and will have your guests amazed at your culinary prowess. But really, you're the only one who knows how ridiculously easy it is to make. The perfect example? This smoked salmon mousse that's a wonderful addition to a cheese plate.

Upon hearing the title, one instantly envisions sophistication as smoked salmon is a glamorous ingredient. The word mousse is what leads the eater to believe it's a complex dish to put together. However, any good foodie knows that mousse can sometimes mean gelatin.

To make this luxurious spread that would be welcome at breakfast, noon, or night, all you have to do is blitz salmon, gelatin, sour cream, and lemon juice in a food processor. Then let the mixture set overnight, and voilà! Instant elegant appetizer. See just how simple it is when you look at the recipe.

Come Party With Me: Postparade BBQ - Dessert

partysugar — Wed, 14 Apr 2010 10:15:02 PDT

I'm hosting a big seafood feast after a local parade. The menu is light and fresh with raw oysters, grilled sardines, and a seasonal pasta salad with peas and radishes. With a meal that's not too heavy or rich, it's fun to surprise guests with a decadent dessert like this chocolate-glazed hazelnut mousse cake. It's the sort of thick, insanely sinful chocolaty cake that you can only enjoy a sliver of.

It's a mousse, so it must be chilled and can be made up to two days in advance - which is ideal for any sort of entertaining. I'll serve it with a big bowl of beautiful ripe strawberries. To see the recipe,

Chocolate-Glazed Hazelnut Mousse Cake
From Gourmet

Ingredients

For shortbread base 2 tablespoons hazelnuts, toasted and skins rubbed off 3 tablespoons sugar 1/2 cup all-purpose flour 1/2 stick (1/4 cup) unsalted butter, softened 2 tablespoons unsweetened Dutch-process cocoa powder 1/8 teaspoon salt For mousse 1 teaspoon unflavored gelatin (from a 1/4-oz envelope) 3 tablespoons cold water 1/2 cup chocolate hazelnut spread such as Nutella (5 oz) 1/2 cup mascarpone (1/4 lb) 1 1/2 cups chilled heavy cream 2 tablespoons unsweetened Dutch-process cocoa powder 3 tablespoons sugar For ganache 1/4 cup plus 1 tablespoon heavy cream 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped Special equipment: an 8-inch (20-cm) springform pan; parchment paper

Directions

Make shortbread base: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
Make mousse while shortbread cools: Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.
Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
Whisk together mascarpone and chocolate hazelnut mixture in a large bowl.
Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
Make ganache and glaze cake: Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

Serves 6-8. Make ahead: Cake, without glaze, can be chilled up to 2 days. Cake can be glazed 6 hours ahead and chilled, uncovered.

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Sunny Lemon Mousse Is Light as Air

partysugar — Mon, 01 Mar 2010 04:00:35 PST

As much as I love gooey, warm, decadent, and rich desserts, sometimes, in the long cold dead of Winter, it's nice to have a cool, refreshing, and bright treat. This lemon mousse is just that - it's tart, yet sweet and incredibly smooth and creamy. It's so good, it's hard not to eat it all in one sitting. The thing to remember about mousse is that it must be made in advance, so start the day before you plan on serving it. This recipe is large enough to feed a crowd and makes use of homemade lemon curd. Sound scrumptious? Wait until you taste a spoonful! Get the method and

Fresh Lemon Mousse
From Ina Garten

Ingredients

3 extra-large whole eggs 3 extra-large eggs, separated 1 cup plus 2 tablespoons sugar 2 teaspoons grated lemon zest 1/2 cup freshly squeezed lemon juice (4 lemons) Kosher salt 1 cup heavy cream 1/2 cup good bottled lemon curd, at room temperature Sweetened Whipped Cream, recipe follows Sliced lemon, for garnish

Directions

In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.)
Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.
Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.
Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.

Serves 8-10.
Sweetened Whipped Cream: 1 cup cold heavy cream 1 tablespoon sugar 1/2 teaspoon pure vanilla extract Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

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Could Mousse From a Jar Really Work?

BellaSugar — Fri, 12 Feb 2010 11:00:00 PST

Most of the time, when I think mousse, I think foam in a can that gives my hair lots of volume. But a little while back, I found Redken Aerate 08 Bodifying Cream Mousse ($13.59) and thought, "Hmm . . . mousse in a jar? Really?" If such a wild invention were to work, it would make the product more portable (take that, TSA), rid us of the need for aerosol cans (yay!), and make application a lot more precise.

So is this cream the beginning of a mousse revolution? Well, yes and no. To find out what the pros and cons are, just read more.

Come Party With Me: Last Minute Thanksgiving - Dessert

partysugar — Wed, 25 Nov 2009 11:30:15 PST

There's still time to make an impressive and elegant Thanksgiving dessert. Surprise guests with a cool and light treat that doesn't involve pumpkin, but rather Thursday's other starring fruit, cranberry. This fluffy cranberry mousse takes only 20 minutes to come together. Cream cheese is combined with cranberry juice concentrate, cranberry sauce, and whipped cream to create a refreshing dish that's perfect for serving after a heavy meal. Spoon the tart-sweet fresh cranberry sauce on the mousse at the table. To check out this easy and fast recipe,

Fluffy Cranberry Mousse
From Better Homes and Gardens

Ingredients

1 cup fresh cranberries 1/3 cup sugar 2 tablespoons water 1/2 an 8-oz. pkg. cream cheese, softened 2 Tbsp. sugar 1/2 tsp. vanilla 1/2 cup frozen cranberry juice concentrate, thawed 1 16-oz. can whole cranberry sauce 1-1/2 cups whipping cream

Directions

In a medium skillet combine fresh cranberries, sugar, and the water. Cook and stir over medium heat until sugar is dissolved and cranberries just begin to pop. Remove from heat. Cover and chill until serving time.
In a large mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in sugar and vanilla until smooth.
Slowly add cranberry concentrate, beating until very smooth. In a small bowl stir the whole cranberry sauce to remove any large lumps; set aside.
In a chilled large mixing bowl beat whipping cream with an electric mixer on low to medium speed until soft peaks form. Fold about half the cranberry sauce and half the whipped cream into the cream cheese mixture until combined. Fold in the remaining cranberry sauce and whipped cream.
Serve immediately or cover and refrigerate up to 24 hours (stir before serving if chilled). To serve, spoon fluff into a large serving bowl, 24 chilled demitasse cups, or 12 chilled small dessert dishes. Spoon sweetened cranberries on top just before serving.

Makes 24 (1/4-cup) servings or 12 (1/2-cup) servings.

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Chocolate Mousse Two Ways - Beginner and Expert

YumSugar — Wed, 04 Feb 2009 03:00:25 PST

For a decadent finish to a fulfilling meal, I always consider chilled chocolate mousse. In fact, offer me the choice between a chocolate bar and a bowl of mousse, and I'd select the silky-smooth, creamy, luscious chocolate dream any day. Nothing beats the deep, dark flavor and weightlessness of classic chocolate mousse. If you don't have the time or the equipment, opt for an abbreviated version, which employs the help of a microwave and some Cool Whip, that's equally impressive to guests. To check out both variations,

Beginner Chocolate Mousse
From Epicurious

Ingredients

8 ounces semisweet Bakers chocolate, chopped 2 (8-ounce) containers Cool Whip topping 1/2 cup of toasted coconut, slivered nuts, or crushed candy

Directions

Place chocolate in a large microwaveable bowl. Melt in microwave for 2 minutes, stirring every 30 seconds. Stir chocolate until smooth.
Once chocolate cools, add 1 cup of Cool Whip to the chocolate, stirring quickly. Continue folding in the rest of the Cool Whip in 2 batches, until there are no visible streaks.
Divide mousse into thirds. Place one-third of the mousse into a medium-size zip-locking plastic bag, cut off one corner, and pipe mousse onto 6 spoons, about 1 tablespoon per spoon.
Top with your favorite toping, such as toasted coconut, slivered nuts, or crushed candy.

Serves 6 (makes approximately 18 spoonfuls).

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Expert Chocolate Mousse
From Food and Wine

Ingredients

9 ounces bittersweet chocolate, finely chopped 4 1/2 tablespoons unsalted butter, cut into small cubes 2 tablespoons strong-brewed espresso 6 large eggs, separated 2 tablespoons sugar 2 cups heavy cream, chilled Bittersweet chocolate shavings, for garnish Equipment: instant-read thermometer

Directions

In the top of a double boiler, combine the chocolate, butter and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted. Remove the top of the double boiler and let cool to 75°F on an instant-read thermometer. Beat in the egg yolks until incorporated.
In a large bowl, beat the egg whites at medium-high speed until very soft peaks form. Gradually add the sugar and beat until the whites are slightly firm and glossy.
In another bowl, beat the cream until firm. Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain. Repeat with the remaining whites and whipped cream.
Spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours. Garnish with chocolate shavings and serve chilled.

Serves 8.

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Personal Lubricant in Mousse Form

DearSugar — Thu, 05 Jun 2008 09:00:00 PDT

If you're taking hormonal birth control, allergy medication, or just have a difficult time getting aroused, you're probably not creating enough natural lubricant down there, in which case bottled lube could be your new best friend! Some contain silicone, some are water-based, and some are oil-based, but they all have one thing in common - they're liquid or gels, which means they can be drippy, messy, and difficult to apply.

If you can relate, then you may be interested in this new form of personal lubricant that makes so much more sense. Replens Intimate Options comes in mousse form ($9.70) - brilliant, right? You can squeeze a little in your hand or directly on the money spot, and it stays put right where you need it. It has a silky texture that's not sticky, and it can be purchased with either no scent or a subtle hint of vanilla. Intimate Options does contain glycerin, which some women may be sensitive to (it can lead to yeast infections) but if you don't fall into that category, you just might want to add this to your nightstand drawer!

Make Chocolate Mousse For Your Sweetie

partysugar — Mon, 04 Feb 2008 16:17:31 PST

My girlfriend Elizabeth has a little problem when it comes to making decadent desserts: She has no oven! However, she wants to make her boyfriend a romantic dessert for Valentine's Day, so I suggested she make a creamy chocolate mousse. Mousse is a wonderful dessert for any sort of party because 1) it's glamorous, 2) it has to be made in advance, and 3) it is served in individual portions. To get the rich mousse recipe - it has a subtle hint of coffee -

Chocolate Mousse
From Food & Wine magazine

12 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
2 tablespoons pure vanilla extract
6 large eggs, separated
3/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons strong brewed coffee
1/2 teaspoon cream of tartar
2 1/2 cups heavy cream
1 1/2 tablespoons confectioners' sugar
1 teaspoon instant espresso

In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar.
Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes.
Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.

Serves 8.

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Back to Basics: The Best Hair Mousses

BellaSugar — Wed, 12 Dec 2007 10:05:04 PST

With the invention of hair wax and spray gels, you may think of hair mousse as a relic of the '80s. But that's not the case, as long as you find one that isn't sticky. Here are three of my all-time favorite hair mousses.

Finesse Touchables Extra-Control Mousse ($3.79) is a protein-enriched mousse that tames flyaways and creates body without drying hair out. It gives you the hold of a light hairspray without any of the stiffness or stickiness. I love the sweet smell of this product.

To check out two more hair mousses,

read more Frizz-Ease Corrective Styling Mousse ($5.99) is great for those with curly or permed hair who are looking for hold without the crunchy aftereffects of hair gel. It leaves your hair feeling pretty soft, and since it contains silicon, it also adds shine and helps control frizz. Also, since it's alcohol free, it won't dry out your hair.
Citre Shine - Big Volume Styling Foam ($5.19) is a styling product that gives hair volume, boost, and shine. I'm not going to lie: It's a teensy bit sticky, but the hold is soft and it somehow makes your hair feel just a little bit thicker than usual.